This simple dish of stir fry leeks with roast pork and tofu is utterly delicious, easy to cook and is one of my favourite home-cooked dishes. Leeks can also be paired with other vegetables, meat or seafood for a quick stir-fry.
Smaller than Western leeks, Chinese leeks are somewhat more pungent. These leeks have a delicately sweet flavor reminiscent of garlic which I really enjoy. Normally, the bulbs are white. But I found these leeks with purple hued bulbs in the market today. Apparently, they’re only available during the CNY period. They have to be washed thoroughly before cooking as there is a lot of soil trapped in between the folds of the leek.
- Try to get leek of similar size so they will be cooked in the same time. Separate the stalks and leaves before frying as the leaves take a shorter time to cook. Try not to overcook the leaves or it will turn very soft (unless you like it that way).
- If you prefer seafood, you can also substitute the roast pork with shrimps. Sometimes I will use both shrimps and roast pork. Go easy on the seasoning as the roast pork is already quite salty. I only had to add some light soy sauce to enhance the flavor. You may also add a little salt if you wish but only if necessary.
This dish is made with just a few simple ingredients. Put together, the taste is greater than the sum of its parts. Simple and delicious. Serve hot with some plain rice or congee. Enjoy!
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- 6 stalks of leeks (about 230g)
- 1 block of beancurd - cut into bite-sized pieces
- 150 g roast pork - cut into 1 cm width pieces
- 3 cloves garlic - chopped
- ¾ tbsp light soy sauce
- Salt to taste (if necessary)
- ½ cup water (or adjust quantity to how much sauce you want)
- Peel off dried outer leaves from the leeks. Cut off the roots. Slice the leek diagonally into 2 inch strips. Wash with water a few times to remove dirt and soil between the layers of the leaves. Separate the stalks and leaves and set aside.
- Heat up oil in a wok. Fry bean curd pieces till light brown and set aside. Add garlic and fry till fragrant. Add the stalks and stir fry for about a minute till slightly softened.
- Add roast pork and fried bean curd pieces. Stir fry for about a minute before adding the remaining leaves. Stir fry briefly. Pour in light soy sauce and water. Mix well and cover with lid. Simmer for about 2 minutes. Turn off heat and serve hot with plain white rice or porridge.